"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Beef Stew Recipe

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This recipe for Slow Cooker Beef Stew, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Trickett
Added: Friday, June 20, 2008


2 lbs. stew meat, cubed
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. beef broth
1/4 C. cooking sherry
1 tsp. Worcestershire
1 (10 oz) bag of frozen peas
1 clove garlic
1 tsp. paprika
sliced baby carrots (10 or so)
3 potatoes; diced
1 onion, chopped
1 stalk celery, sliced

Put meat in stoneware. MIx flour, salt, pepper and pour over meat. Stir to coat. Add remaining ingredients (except peas) and stir to mix well. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Add peas and stir thoroughly before serving.

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